Mine The Gap!

Happy Monday! I made this over the weekend, took a few gluten free vegan muffin recipes and sort of improvised. I used frozen strawberries, but you could use blueberries or whatever fruit you like! It’s awesome toasted.

Preheat oven to 375 degrees F and grease a loaf pan with coconut oil. (Alternately you can use a muffin tin and reduce baking time to about 20-25 minutes.)

Ingredients:

1-1/3 cups almond meal

1 cup brown rice flour

1/2 cup potato starch

1/2 tsp sea salt

1/2 tsp baking soda

1 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp vanilla powder (or 1 tsp vanilla extract)

1 cup coconut sugar

2 tbsp coconut oil

1 flax “egg” (1 tbsp ground flaxseed with 3 T warm water, whisked)

1/2 cup warm water, plus more as needed (about 1/2 – 3/4 cup)

juice from 1/2 small lemon

1 cup fresh or frozen organic strawberries, diced

Mix all dry ingredients first and then add wet ingredients to mixture.

Fold in strawberries last.

Bake for 45-60 minutes, depending on your oven. Test with toothpick or fork, should come out clean when done.

About Tamar

Tamar Henry, CHHC/AADP, is the Curveball Coach and Transition Specialist. She lives with her husband, Mike and two cats, Frank and Dave, in Los Angeles, CA.